JP2002238491A - Fish-paste product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fish-paste product where a gel-state seasoning liquid is wrapped with fish paste consisting mainly of starch. SOLUTION: This fish-paste product is made through wrapping a gel-state seasoning liquid consisting mainly of starch with an outer coating comprising fish paste; wherein a gel-state seasoning liquid is contained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kneaded product in which a gel seasoning is wrapped in an outer skin made of a kneaded product mainly composed of starch.

[0002]

2. Description of the Related Art As is well known, the seaside area where seafood is abundant is popular for hot pot dishes cooked with a variety of seafood, and the mountain area is popular for stewed hot pot dishes made by adding wild vegetables and other wild vegetables. , These are known as local hot pot dishes.

[0003] Also, noodles such as udon, buckwheat and ramen are established as part of the staple food.

[0004] In addition to the above-mentioned hot pot dishes, the hot pot dishes, which are commonly used, are prepared by first adding a basic seasoning such as soy sauce or mirin to a bird shell, a bonito stock, a kelp stock or the like to prepare a taste.
Various cooking utensils are put into this and boiled.

[0005] The noodles are eaten in noodle soup according to the type of noodle, and noodle soup enclosed in a synthetic resin bag is also commercially available.

[0006]

However, in the hot pot cooking, it takes time to prepare the taste, it is difficult to produce the same flavor every time, and the flavor is gradually lost with the heating time during cooking. was there. Also, if you add ingredients during a meal, it will be seasoned again because the taste will be lighter, but it will be darker than the first taste and the flavor will be denatured by heat, so it is almost impossible to enjoy the same flavor and seasoning throughout the meal. There was a problem that it was almost impossible. In addition, there is a problem that a seasoning liquid for hot pot cooking must be brought in the outdoors outdoors, and fine adjustment of heating for producing a unique flavor and flavor of hot pot cooking cannot be performed. Furthermore, there is a problem that it is almost impossible to reproduce a hot pot dish having the same flavor and flavor at home by eating the local hot pot dish during a trip or the like.

[0007] In addition, in the noodle soup enclosed in a synthetic resin bag, environmental hormones have recently been regarded as important, and packaging with synthetic resin materials tends to be avoided.

Therefore, the present inventor has proposed that the soup of hot pot dishes can be easily seasoned with the same flavor every time and regardless of the place, and that a fresh flavor can be enjoyed anytime during a meal. As a technical issue, it is a technical task to provide noodle soup stock materials that do not need to be encapsulated in synthetic resin bags for noodle soups, and as a result of repeated research and experiments to achieve the realization, If the seasoning liquid for hot pot cooking and noodles is gelled and the gel-like seasoning liquid is wrapped in a kneaded material containing starch, which is an essential ingredient of cooking, as a main ingredient, and the kneaded product is used as a stocking ingredient for cooking, it can be cooked by heating. At the time, the gel-like seasoning liquid is dissolved in the boiling water from the kneaded product, so that the same flavor can be seasoned during cooking and during meals, and it is also remarkable that the packaging with synthetic resin materials is not required, The technical issues One in which was achieved.

[0009]

The technical problem can be solved by the present invention as described below.

[0010] That is, the present invention is a kneaded product in which the gel-like seasoning liquid is housed in a gel-like seasoning liquid which is wrapped by an outer skin made of a kneaded substance mainly composed of starch.

[0011] The present invention also relates to the above kneaded product,
The gel-like seasoning liquid has been solidified by gelatin and / or agar.

[0012] The present invention also relates to the kneaded product,
A gel-like seasoning liquid has been coagulated by gelatin, transglutaminase and ascorbate oxidase.

[0013] The present invention also relates to any one of the above kneaded products, wherein the outer skin contains an enzyme.

Further, the present invention provides the kneaded product wherein the enzyme is a heat-resistant enzyme selected from amylase and protease.

[0015]

Embodiments of the present invention will be described below with reference to the drawings.

Embodiment 1

FIG. 1 is a longitudinal sectional view of the kneaded product according to the present embodiment, and 1 is a gel seasoning liquid 2 wrapped in an outer skin 3 made of a kneaded material mainly composed of starch. Is a hot pot soup ball (kneaded product) in which is stored.

The seasoning liquid prepared for cooking pots is gelatin,
The soup ball for pot cooking, which is a cooking ingredient for pot cooking, in which the gel-like seasoning liquid 2 is wrapped in an outer skin 3 made of a kneaded material containing starch as a main material, is solidified in a gel with agar or the like.

If the soup ball 1 is put into a pot together with other ingredients during cooking of a hot pot or when ingredients are added during a meal and heated, the outer skin 3 of the soup ball 1 is broken and the gel-like seasoning liquid contained therein 2 can be dissolved in boiling water and seasoned with the same flavor as a hot pot.

The outer shell 3 is mainly made of starch, but a paste of fish meat, a paste of livestock meat, or a paste consisting of fish meat and livestock meat may be added to the starch according to the type of hot pot cooking. When the outer skin 3 is not easily torn, the outer skin 3 may be broken by crushing the dashi ball 1 with a scoop or the like. However, in the dashi ball 1 formed by the outer skin 3 made of kneaded material having a high starch content or protein content. Since it takes a long time for the gel-like seasoning liquid 2 to elute, if the heat-resistant amylase or protease is added to the kneaded material of the outer skin 3 to form the outer skin 3, the seasoning liquid is quickly added to boiling water rather than without addition. Can be eluted.

When the above enzymes are contained in the hull 3, the temperature is not higher than the heat-resistant temperature range of the respective enzymes (for example, a temperature of 50 ° C.).
The outer skin 3 may be prepared at a temperature of about 70 ° C. In addition, heat-resistant proteases include protease S “Amano” (trade name) and protease N “Amano” (trade name) manufactured by Amano Pharmaceutical Co., Ltd.
The thermostable amylase is Krystase T (trade name) or Kokugen T (trade name) manufactured by Daiwa Kasei Co., Ltd., and Spytase HS (trade name) or Spinase HK (trade name) manufactured by Nagase Sangyo Co., Ltd. Should be used.

The above-mentioned gel-like seasoning liquid has a salt concentration of about 10%, and when gelatin and / or agar is used as a gelling material, the content may be 2 to 7%. Transglutaminase and ascorbic acid are added to gelatin. In the case of a gelling material to which oxidase is added, the content may be 1 to 3%. In the former gelling material, the temperature is 60 to 90 ° C and 5 to 15 ° C.
Gel for about one minute, and in the case of the latter
After gelling at ~ 90 ° C for about 5 to 15 minutes, the temperature is lowered to 50 ° C and left for 30 to 60 minutes. The transglutaminase (Activa TG-S, Activa TG-B, etc .: manufactured by Ajinomoto Co., Inc.) and ascorbate oxidase (ASO Nagase: manufactured by Nagase Sangyo Co., Ltd.) may be added in an amount of about 0.1 to 0.5% each.

The dashi ball may be formed into a spherical shape, a cocoon shape, a flat rectangular shape, or the like.

The method for preparing the gel seasoning liquid will be specifically described.

Concrete Example 1: 5.0 parts of gelatin powder and 27 parts of water were added to 68 parts of a seasoning solution for a pot prepared with a salt concentration of about 10%, mixed, heated at a temperature of 85 ° C. for 10 minutes, and then cooled to form a gel. Obtain a seasoning liquid.

Specific Example 2: 2.5 parts of gelatin powder and 2.5 parts of agar powder were added to 68 parts of a seasoning solution for a pot prepared with a salt concentration of about 10%.
And 27 parts of water are added and mixed, heated at a temperature of 85 ° C. for 10 minutes, and then cooled to obtain a gel seasoning liquid.

Specific Example 3: 5.0 parts of agar powder and 27 parts of water were added to 68 parts of a seasoning liquid for a pot prepared with a salt concentration of about 10%, mixed, heated at a temperature of 85 ° C. for 10 minutes, and then cooled to form a gel. Obtain a seasoning liquid.

Example 4: 2.5 parts of gelatin powder and 27 parts of water were added to 68 parts of a seasoning liquid for a pot prepared with a salt concentration of about 10%, mixed, heated at 85 ° C. for 10 minutes, and then heated to 50 ° C. After lowering the temperature, transglutaminase (Activa TG-B:
0.5 part of Ajinomoto Co., Inc.) is added and mixed, followed by an enzyme reaction for 40 minutes to obtain a gel seasoning solution.

Next, a method for producing a dashi ball will be specifically described.

Concrete Example 1: To 20 parts of beef hide powder, 8 parts of wheat starch and 0.01 part of heat-resistant α-amylase (Krystase T: manufactured by Daiwa Kasei Co., Ltd.) were added and mixed, and then 18 parts of water was added, and about 5 parts were added. The mixture is stirred for 10 minutes and then steam-heated for 10 minutes to prepare a paste using starch as a main material, and 20 g of a seasoning liquid for a gel-like pot is wrapped with the paste 30 g to form a ball-shaped soup ball.

Specific Example 2: After adding and mixing 0.01 part of heat-resistant α-amylase (Krystase T: manufactured by Daiwa Kasei Co., Ltd.) to 20 parts of rice cake flour, add 16 parts of water, stir for about 5 minutes, and then add The mixture is steamed for 8 minutes using a kneading machine to prepare a kneaded product containing starch as a main raw material, and 20 g of a seasoning liquid for a gel-like pot is wrapped with the kneaded material (30 g) to form a broth-shaped soup ball.

Embodiment 2

A kneaded product according to the present embodiment will be described with reference to FIG. For example, the seasoning liquid prepared in the noodle soup of udon noodles is solidified into a gel with gelatin, agar or the like, and the gel seasoning liquid 2 is wrapped in an outer skin 3 made of kneaded udon dough using starch as a main material. Cooking noodle soup ball (dashi soup ball) 1
Is prepared.

When the noodle soup 1 of the udon noodles is put in a pot together with the udon noodles during cooking of the udon dish and heated, the outer skin 3 of the noodle soup 1 is torn and the gel-like seasoning liquid 2 contained therein is dissolved in boiling water. It can be seasoned with the same flavor as Te-udon dishes.

According to the type of the noodles, the outer skin 3 may be made of a udon dough for udon, a buckwheat dough for soba, or a ramen made of a paste made mainly from starch of ramen dough. If the outer skin 3 is not easily torn, the outer skin 3 may be broken by crushing the noodle soup 1 with a scoop or the like, but the outer skin 3 made of a paste having a high starch or protein content may be used.
In the noodle soup ball 1 formed by the method described above, it takes time for the gel-like seasoning liquid 2 to elute, so if heat-resistant amylase or protease is added to the kneaded material of the outer skin 3 to form the outer skin 3 The seasoning solution can be quickly eluted into boiling water.

When the above-mentioned enzymes are contained in the hull 3, the hull 3 is prepared at a temperature lower than the heat-resistant temperature range of the respective enzymes (for example, at a temperature of 50 to 70 ° C.) as in the first embodiment. As a heat-resistant protease, protease S "Amano" (trade name) or Amano (trade name) manufactured by Amano Pharmaceutical Co., Ltd., and Klystase T (trade name) manufactured by Daiwa Kasei Co., Ltd. as a heat-resistant amylase. Name), Kokugen T (trade name), Spitase HS (trade name) and Spitase HK (trade name) manufactured by Nagase & Co., Ltd. may be used.

As in the first embodiment, the gel-like seasoning liquid has a salt concentration of about 10%, and contains 2 to 7% when gelatin and / or agar is used as a gelling material. 1 to 3% in the case of a gelling material to which transglutaminase and ascorbate oxidase are added, and in the former gelling material, it gels at a temperature of 60 to 90 ° C. for about 5 to 15 minutes, and in the latter gelling material, After gelling at a temperature of 60 to 90 ° C for about 5 to 15 minutes,
After leaving for 60 minutes, the amounts of the transglutaminase (Activa TG-S, Activa TG-B, etc., manufactured by Ajinomoto Co., Inc.) and ascorbate oxidase (ASO Nagase, manufactured by Nagase Sangyo Co., Ltd.) are about 0.1 to 0.5%. The noodle soup ball may be formed into a spherical shape, a cocoon shape, a flat rectangular shape, or the like.

The method for preparing the gel seasoning liquid will be specifically described.

Example 1: 2.5 parts of gelatin powder and 68 parts of agar powder were added to 68 parts of a seasoning solution for ramen prepared to a salt concentration of about 10%.
2.5 parts and 27 parts of water are added and mixed, heated at a temperature of 85 ° C. for 10 minutes, and then cooled to obtain a gel seasoning liquid.

Example 2: 2.5 parts of gelatin powder and 27 parts of water were added to 68 parts of a seasoning liquid for udon prepared with a salt concentration of about 10%, mixed, heated at a temperature of 85 ° C for 10 minutes, and then heated to a temperature of 50 ° C. After lowering the temperature, transglutaminase (Activa TG-
S: 0.2 parts of Ajinomoto Co., Ltd.) and 0.1 parts of ascorbate oxidase (ASO Nagase: Nagase Sangyo Co., Ltd.) are added and mixed, followed by an enzyme reaction for 40 minutes to obtain a gel seasoning solution.

Specific Example 3: 2.5 parts of gelatin powder and 27 parts of water were added to 68 parts of a seasoning liquid for buckwheat prepared to a salt concentration of about 10%, mixed, heated at a temperature of 85 ° C. for 10 minutes, and then heated to a temperature of 50 ° C. After lowering the temperature, transglutaminase (Activa TG-B:
0.5 part of Ajinomoto Co., Inc.) is added and mixed, followed by an enzyme reaction for 40 minutes to obtain a gel seasoning solution.

Next, a method for producing a noodle soup ball will be specifically described.

Specific Example 1: 0.6 part of salt in 20 parts of flour, 4 parts of water
, 0.006 part of heat-resistant α-amylase (Klystase T: manufactured by Daiwa Kasei Co., Ltd.) and 0.002 part of heat-resistant protease (Protease S "Amano": manufactured by Amano Pharmaceutical Co., Ltd.), and kneaded with a kneader for 10 minutes. A paste containing starch as a main ingredient is prepared, and 15 g of a seasoning solution for gel-like udon is added to the paste.
Wrap with 20g and mold into a spherical shape to obtain noodle soup balls.

Specific Example 2: Water 10 in 15 parts of buckwheat flour and 5 parts of flour
And kneaded with a kneading machine for 10 minutes to prepare a kneaded mixture containing starch as a main material, and 15 g of a gel-like buckwheat seasoning solution. Wrap with 20 g of the kneaded material and form into a spherical shape to obtain noodle soup balls.

Specific Example 3: 20 parts of flour, 0.4 parts of salt and 4 parts of water
, 0.04 part of heat-resistant α-amylase (Spytase HS: manufactured by Nagase Sangyo Co., Ltd.) 0.005 part and heat-resistant protease (protease N “Amano”: manufactured by Amano Pharmaceutical Co., Ltd.) 0.003 part, and kneaded with a kneader. Knead for 5 minutes to prepare a kneaded product mainly composed of starch, and seasoning liquid for gel-like ramen 15
g is wrapped in 20 g of the kneaded material and molded into a spherical shape to obtain noodle soup balls.

[0046]

EXAMPLES Example 1: 2.5 kg of gelatin powder and 2.5 kg of agar powder in 100 liters of oden soup prepared to a salt concentration of 10%
, Add 20 liters of water, mix and heat at 80 ° C for 10 minutes to completely dissolve, then cool at 5 ° C for 16 hours,
125 kg of a gel seasoning liquid for oden soup was prepared.

On the other hand, 50 g of Kristase T (manufactured by Daiwa Kasei Co., Ltd.) was added to 100 kg of rice cake flour and mixed, and then 80 liters of water was added and stirred for about 5 minutes. Was prepared.

Next, a round wrapping rice cake ingredient was formed by using a wrapping machine (manufactured by Leon Automatic Machine Co., Ltd.) using 20 g of the above-mentioned gel-like seasoning liquid for oden soup and 30 g of the mochi as a skin. Then, a dashi ball was prepared.

When the soup ball was placed in a pot containing 150 g of hot water and the soup ball was heated and heated, the outer skin of the soup ball was broken and the seasoning liquid for oden soup was eluted into boiling water and the flavor of oden soup was reduced. Seasoned.

Example 2: 3.5 kg of gelatin powder and 20 liters of water were added to 100 liters of udon soup prepared to a salt concentration of 10%, mixed and heated at 85 ° C. for 10 minutes to completely dissolve. The temperature was lowered to 50 ° C., and 0.1 kg of Activa TG-S (manufactured by Ajinomoto Co., Inc.) was added and mixed. The mixture was allowed to stand for 60 minutes and then cooled to prepare 123.6 kg of a gel seasoning solution for udon soup.

On the other hand, 3 kg of salt, 20 liters of water, 30 g of Spitase HS (manufactured by Nagase & Co., Ltd.) and 10 g of protease N "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.) were added to 100 kg of flour, mixed, and then mixed with a kneader. The mixture was kneaded for 10 minutes to prepare a kneaded product using flour as a main raw material.

Next, using a packaging machine (manufactured by Leon Automatic Machine Co., Ltd.), a 15-g portion of the above-mentioned gel-like seasoning liquid for udon soup and a 20 g-grilled dough using flour as a main raw material. The ingredients were formed and cooled to produce noodle soup balls.

When the noodle soup balls are put into a container containing hot water of 120 g per one of the noodle soup balls, and heated, the outer skin of the noodle soup is broken, and the seasoning liquid for the udon soup elutes into the hot water to make the udon soup. It had a flavor.

Example 3 3.5 kg of gelatin powder and 28 liters of water were added to 100 liters of ramen soup prepared to a salt concentration of 10%, mixed and heated at 85 ° C. for 10 minutes to completely dissolve. Add 50 kg of Activa TG-S (manufactured by Ajinomoto Co., Ltd.) and 0.05 kg of ASO Nagase (manufactured by Nagase & Co., Ltd.) and mix by cooling to 50 ° C. 131.6 kg of a state seasoning liquid was prepared.

On the other hand, 2 kg of salt, 18 liters of water, 1.0 liter of water, 25 g of Spitase HS (manufactured by Nagase & Co., Ltd.) and 25 g of protease S "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.) were added to 100 kg of flour and mixed. 10 with kneading machine
After kneading for a minute, a kneaded product using flour as a main raw material was prepared.

Next, 15 g of the above-mentioned gel-like seasoning liquid for ramen soup was added to an anbe using an encrusting machine (manufactured by Leon Automatic Machine Co., Ltd.)
A spherical encrusting material having a skin portion of 20 g of the above-mentioned flour as a main raw material was formed and cooled to produce noodle soup balls.

When the noodle soup balls were placed in a container containing 120 g of hot and cold water for each noodle soup ball and heated, the noodle soup outer skin was broken, and the seasoning solution for ramen soup eluted into the hot water and the ramen soup was removed. It had a flavor.

Example 4 3.5 kg of gelatin powder and 28 liters of water were added to 100 liters of soba soup prepared to a salt concentration of 10%, mixed, heated at 85 ° C. for 10 minutes to completely dissolve, and then heated to 50 ° C. The mixture was cooled to ℃ and 0.2 kg of Activa TG-B (manufactured by Ajinomoto Co., Inc.) was added and mixed. The mixture was allowed to stand for 40 minutes and then cooled to prepare 131.7 kg of a gel seasoning liquid for soba soup.

On the other hand, 2 kg of salt was added to 60 kg of buckwheat flour and 40 kg of flour.
g, 18 liters of water, 25 g of Spitase HS (manufactured by Nagase Sangyo Co., Ltd.) and 15 g of protease S "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.), mix and knead for 10 minutes with a kneading machine. Was prepared.

Then, a spherical encrusting tool using an encrusting machine (manufactured by Leon Automatic Machine Co., Ltd.) with 15 g of the gel-like seasoning liquid for buckwheat soup and 20 g of the kneaded material using buckwheat flour as a main raw material. The ingredients were formed and cooled to produce noodle soup balls.

When the noodle soup ball was put into a container containing 120 g of hot water and the noodle soup ball was heated and heated, the noodle soup outer skin was broken and the seasoning solution for soba soup eluted into the hot water to elevate the flavor of the soba soup. Was presenting.

[0062]

According to the present invention, it is possible to provide a kneaded product for hot pot cooking, which can be easily seasoned with the same flavor every time and at any place, and can enjoy a fresh flavor throughout a meal. it can.

In addition, it is possible to provide a pot cooking kneaded product containing a seasoning liquid prepared for various types of pots such as oden soups and chanko pots, as well as local specialties. You can enjoy your favorite local hot pot cooking at home.

Further, according to the present invention, it is possible to provide a kneaded product in which the noodle soup according to the type of the noodle is gelled and the gel-like seasoning liquid is wrapped in the noodle dough for the target noodle.

Therefore, it can be said that the industrial applicability of the present invention is very high.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view of a kneaded product according to an embodiment of the present invention.

[Explanation of symbols]

 1 Dashi soup ball (noodle soup ball) 2 Gel-like seasoning liquid 3 Skin

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Mitsuo Takahashi 3-31-17-502 Wada, Suginami-ku, Tokyo F-term (reference) 4B047 LB09 LE01 LE10 LF02 LG18 LG26 LG27 LG42 LG57

Claims (5)

[Claims] 1. A kneaded product in which a gel-like seasoning liquid is contained inside a gel-like seasoning liquid which is wrapped in an outer skin made of a kneaded substance mainly composed of starch. 2. The paste product according to claim 1, wherein the gel seasoning liquid is coagulated with gelatin and / or agar. 3. The kneaded product according to claim 1, wherein the gel-like seasoning liquid is coagulated by gelatin, transglutaminase and ascorbate oxidase. 4. The kneaded product according to claim 1, wherein the skin contains an enzyme. 5. The kneaded product according to claim 4, wherein the enzyme is a thermostable enzyme selected from amylase and protease.